Warming and comforting, this silky and smooth vegan sweet potato soup is filled with goodness.
This comforting sweet potato soup is filled with goodness. Smoked paprika and ginger give it a delicious warming feel. Quick and straightforward to prepare, you can make a batch ahead and enjoy it throughout the week.
This is a low-fat, vegan and gluten-free recipe. I first tried to make it with coconut milk but opted for vegetable stock instead for a lower calorie option.
How to make this sweet potato soup
The base of this soup is made from onion, garlic, ground cumin, ground coriander, smoked paprika, tomato paste and freshly grated ginger root.
The sweet potatoes are then cooked for 20 to 25 minutes in vegetable stock with carrot, apple and split red lentils.
Once the vegetables are cooked, all you have to do is liquidise the soup. I find it easier to do this directly in the pan with a handheld immersion blender (such as this Kenwood Hand Blender *).
You can then season the soup with lemon juice, salt and pepper and adjust its consistency if needed with a little bit more water.
Toppings
I am a big fan of toppings, especially when it comes to soup. This sweet potato recipe is perfect served with a dollop of (dairy-free) cream or yoghurt, some pecan nuts or walnuts, and a sprinkle of finely chopped fresh coriander leaves and chilli flakes.
It is also lovely with toasted sesame seeds, pumpkin seeds or hemp seeds.
Here are more warming soup recipes you may like to try:
I hope you enjoy this sweet potato soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
*Disclosure: this post contains affiliate links.
Sweet Potato Soup [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g sweet potatoes
- 250 g carrots
- 125 g apple
- vegetable oil
- 1 onion
- 2 large garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 Tbsp tomato paste
- 1 tsp freshly grated ginger
- 125 g split red lentils
- 1 l vegetable stock
- 250 ml water
- lemon juice to taste
- salt & pepper
TO SERVE:
- (dairy-free) cream or yoghurt
- pecan nuts or walnuts
- fresh coriander
Instructions
- Peel sweet potatoes, carrots and apple. Cut into small dice.400 g sweet potatoes, 250 g carrots, 125 g apple
- Heat some vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic cloves. Fry gently until soft.vegetable oil, 1 onion, 2 large garlic cloves
- Add ground cumin, ground coriander, smoked paprika, tomato paste and freshly grated ginger. Fry gently together for a couple of minutes1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 Tbsp tomato paste, 1 tsp freshly grated ginger
- Add the sweet potatoes, carrots, apple, split red lentils, vegetable stock and water.125 g split red lentils
- Bring to the boil, then cook under medium heat for around 20-25 mins until the vegetables are soft.1 l vegetable stock, 250 ml water
- Liquidise soup. Add more water if needed.
- Season to taste with lemon juice, salt and pepper.lemon juice to taste, salt & pepper
- Serve topped with some (dairy-free) cream or yoghurt, pecan nuts, finely chopped fresh coriander leaves and chilli flakes.(dairy-free) cream or yoghurt, pecan nuts or walnuts, fresh coriander
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/sweet-potato-soup-vegan/
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Hi. The recipe doesn’t explicitly stare when you add the diced vegetables. I’m guessing it’s after adding the stock and bringing that to the boil? So you add the veg once the stock is boiling and cook it for 20 mins? Thanks
Hi Jaycie, the vegetables are added in Step 4. I have amended the recipe accordingly. Annabelle